RISE advent calendar day 24 - Campbell and Syme Coffee

Today's coffee, Day 24 of Advent, a natural Burundi coffee by Campbell and Syme coffee roasters

The Roaster: 

Campbell & Syme have been going strong for over 10 years. This 1% for the planet roaster supports several incredible sustainability initiatives, including tree planting and Project Waterfall - which works to provide clean water, sanitation and education to coffee-growing communities across the world. In their coffee shop in North London, they have introduced 20p paper cup charge for takeaway drinks which encourages customers to reduce waste by bringing a re-usable cup. They also turn old coffee grounds into coffee logs and biodiesel fuel for London buses. Amazing!

Coffee Name: 

Kirinyaga

Origin: 

Kenya

Process:

Washed

Altitude:

1,600 - 1,800 MASL

Varieties:

SL28 & SL34

Tasting notes: 

Redcurrant jelly, demerara sugar & nectarine

Roaster's note: 

Gakuyuini Factory is located on the picturesque slopes of Mount Kenya, where it benefits from the rich volcanic soil and altitudes ranging from 1600 to 1800 meters above sea level. The factory's proximity to Nairobi is notable, as it is only a 1.5-hour journey from the bustling city, highlighting the close proximity of Kenya's coffee-growing regions to urban centers.

The membership at Gakuyuini Factory is well-balanced, with 674 female farmers and 879 male farmers actively contributing to its operations and coffee production.

The process begins with the farmers carefully hand sorting the cherries to ensure only the ripest ones proceed to production. A disc pulping machine is then utilised to efficiently remove the outer skin and pulp from the cherries. The resulting coffee beans are meticulously graded into three different categories based on their density, with Grades 1 and 2 undergoing separate fermentation processes, while Grade 3 is considered a lower grade.

During the fermentation stage, which takes place under closed shade, the coffee is allowed to develop its unique flavours and characteristics for a duration of 16 to 24 hours. Following fermentation, the coffee beans undergo a thorough washing process and are once again graded based on density in specially designed washing channels. Subsequently, the beans are soaked under clean water sourced from the Gatomboya stream for a period of 16 to 18 hours, ensuring optimal cleanliness and preparation.

For the drying phase, the coffee beans are carefully spread out on African drying beds and left to sun dry for up to 21 days. To protect the beans from extreme heat and moisture, they are covered with plastic during the midday and night time periods.

By adhering to these meticulous processing methods, Gakuyuini Factory strives to produce exceptional coffees that showcase the unique terroir of the Mount Kenya region and the dedication of its member farmers.